What’s for dessert?

Rubarbarų kompotas

2 cups cut up rhubarb stems
1 cup sugar
3 cups water
1 Tbsp.. potato starch
Cinnamon, cloves, lemon peel
Boil water with spices and sugar, simmer, then strain. Wash rhubarb, peel, cut diagonally into pieces, put into the sugar liquid and cook until the rhubarb is almost transparent. Cook carefully, over a low heat, because rhubarb falls apart easily while cooking. When done, stir in potato starch, dissolved in water. Heat again. Chill before serving.

Braškės kremo padaže

2 lbs. strawberries
½ cup sugar, divided
1 tsp. potato starch or cornstarch
3 eggs, divided
1 tsp. vanilla
1½ cups milk, heated
Mix strawberries, stems removed, with ¼ cup sugar. Set aside. Dissolve starch in a little warm water. Mix egg yolks with starch, remaining sugar and vanilla, then add whipped egg whites. Put in double boiler. Stir the mixture while water is simmering, gradually adding hot milk until sauce thickens. Set pot of thickened sauce over cold water or ice and continue whipping until totally chilled. Serve strawberries with prepared sauce.

Obuolinis pudingas

6 cups apple cider, divided
1 stick cinnamon
Peel of 1 lemon
1 cup potato starch
Simmer 3 cups of the cider with the sugar, cinnamon and lemon peel for about 15 minutes. Remove and discard the cinnamon stick and lemon peel. Dissolve the potato starch in the remaining 3 cups of cider and add to the boiling cider, stirring vigorously. Mix well, bring to a boil, and pour into a mold which has been rinsed in cold water and sprinkled with sugar. Cool in the refrigerator overnight before unmolding. Makes 6 servings.

Minkštas meduolis

1 lb. honey
1 lb. flour
3 eggs, separated
1 cup sour cream
½ cup butter
½ cup sugar
1 tsp. baking soda
2 Tbsps. seasoning (cinnamon, nutmeg, etc.)
Boil honey on low heat, about 10 minutes, cool. Cream egg yolks with sugar and add to honey, add seasonings and mix well. Add melted butter, sour cream beaten with soda and flour. Blend all ingredients and fold in beaten egg whites. Pout batter into baking pan lined with waxed paper. Bake in preheated oven at 325 ° for about 30-45 minutes. Cool cake in baking pan.

Sūrinis pyragas

2 eggs
¾ cup sugar
¼ lb. butter, softened
2 Tbsps. sour cream
1½ tsps. baking powder
1 tsp. vanilla extract
1 cup flour
½ cup almonds, chopped
½ cup jam (apricot or plum)
Preheat oven to 350 ° . Line the bottom of a 9-inch spring-form pan with a waxed paper or cooking parchment circle. In large mixing bowl, beat eggs and sugar until light; add sour cream, vanilla and butter. Blend well. Sift together flour and baking powder. Add flour mixture to cream mixture. Blend well. Spread dough evenly in prepared spring-form pan. Spread jam over dough and sprinkle with chopped almonds. Fill with prepared cheese filling (recipe follows) and bake for 1 hour. Cool. Remove sides and bottom of spring-form pan.
Cheese filling
4 eggs, separated
1 cup sugar
1 tsp. rum flavoring
1/3 lb. butter, softened
½ cup raisins
1 tsp. baking powder
1 Tbsp. cornstarch
1 lb. firm cottage cheese
In a large bowl, beat egg yolks with sugar until light. Add butter, rum flavoring, baking powder, cornstarch and cheese. Blend together well. In small bowl, beat egg whites until stiff. Fold egg whites and raisins into cheese mixture. Turn mixture into prepared crust.

Citrininė boba

8 lemons
2 cups flour
1 cup potato flour
4 cups sugar
24 egg whites
Simmer whole lemons in water until they are quite soft when tested with a toothpick. Remove from water. Cool. Cut into small pieces, removing seeds. Mash lemons, adding sugar. Fold in egg whites which have been beaten stiff. Gradually add sifted flour and potato flour, stirring in one direction. Pour into torte pan greased with butter. Bake 1 hour in moderate oven.